The Busy Bug

November 24, 2011


Here I am!!!..  I have been MIA for a while now.  Just trying to get Thanksgiving and Christmas squared away!  This is part of what I have been up to.  Made a couple of these for neighbors, teachers, family & friends.

I wish everyone a wonderful 


November 11, 2011


Have you ever had Chicken Piccata? Oh my, it is amazing!!  I have always purchased Chicken Piccata  from Sams Club, and now I have a recipe.  I have a private chef who teaches me everything in the kitchen....his name is Chef John, from  He is AMAZING!!  I'll share him with you, if you need an amazing recipe :-)

You can check out the VIDEO RECIPE HERE

2 boneless skinless chicken breasts, pounded to 1/2-inch thickness
salt and fresh ground black pepper as needed
cayenne to taste
all-purpose flour for dredging
2 tablespoons olive oil
1 tablespoon capers, drained (tip: for more intense flavor, mince 1 teaspoon of the capers, leaving the rest whole)
1/2 cup white wine
1/4 cup fresh lemon juice
1/4 cup water or chicken stock
3 tablespoons cold unsalted butter, cut in 1/4-in slices
2 tablespoon fresh Italian parsley, chopped


Tenderize the chicken using a mallet.

Season cutlets with salt and pepper & cover with flour. 

Heat olive oil and brown the chicken for about 4-5 min per side.  

Remove chicken and keep warm in oven or microwave.

Place capers in pan and crush ½ of the capers.  Cook in pan for around 30 sec.  Add white wine, I use cooking white wine & cook for about 2 min, reducing the liquid by half.  Add lemon juice and water or chicken stock, and butter. Reduce heat, add parsley then add chicken to heat.